1 lb. bean curd
Salt to taste
2 oz. cabbage
3 tbsp. bamboo shoots
2 tsp. vegetable oil
3-4 steeped mushrooms
6-7 pieces steeped edible fungus
1 cup clear broth
1 tbsp. dissolved cornstarch
1. Mash bean curd, add a little salt and mix well. Wrap in a piece of white cloth and mold into a square, then steam for an hour. Remove the cloth and cut the bean curd irtfo rectangular pieces.
2. Section cabbage and bamboo shoots.
3. Heat oil over a high flame, add bamboo shoots and cabbage and stir-fry. Add the bean curd, mushrooms, edible fungus, broth, salt, and simmer for 2 minutes. Add cornstarch and stir. Transfer to a plate and serve.